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CLASSICAL FRENCH CUISINE

Course Code:
CULN 224
Course Description:

This course is designed to develop production and design skills in producing a variety of cold food products and in preparing items appropriate for buffet presentation including appetizers and hors d'oeuvres. The buffet segment enables the advanced student to plan, organize and set up complete buffet presentations and also appetizer receptions. The course will also provide education in quantity food cooking. The course will include classic French culinary technique and history into all curriculum with objective to educate to a higher executive chef and culinary art master level education. Participation in food- related events evenings and weekends is required.

Credit:
3
Prerequisites:

CULN 164 and CULN 165

Corequisites:

CULN 225

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